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Yeast Breads

Yeast Breads. Fall 2011. Topics. Function of Ingredients Mixing Methods Preparing Yeast Breads Shaping Yeast Breads Yeast Doughs Charactersitics. Yeast Breads. Delicious baked good with a distinctive aroma and flavor Best served hot Take time.

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Yeast Breads

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  1. Yeast Breads Fall 2011

  2. Topics • Function of Ingredients • Mixing Methods • Preparing Yeast Breads • Shaping Yeast Breads • Yeast Doughs • Charactersitics

  3. Yeast Breads • Delicious baked good with a distinctive aroma and flavor • Best served hot • Take time

  4. Functions of IngredientsCommon Ingredients • Flour • Liquid • Salt • Yeast • Most contain sugar • Some contain eggs and fat

  5. Ingredients: Wheat Flour • All yeast breads contain flour, liquid, salt and yeast • Protein (gluten) and starch form structure • Types: Bread-Most gluten • All-purpose: Midway • Cake-Least gluten • Whole wheat flour and other non-wheat flours produce dense breads

  6. Whole Wheat in Yeast Breads • Oven baked whole wheat breads • Equals parts wheat and whole wheat • Bread machine whole wheat breads • 2 parts bread flour and 1 part whole wheat

  7. Ingredients: Liquids • Activate and dissolve the yeast • Hydrate the flour to form a dough • Dissolve the yeast in liquid-105° to 115° • When yeast in in the other dry ingredients the temp of the liquid must be 120° to 130° • In bread machine liquids must be room temperature

  8. Ingredients: Yeast • Microorganism: a single cell plant • Feeds-produces CO2 and alcohol • Needs flour or sugar and liquid to grow • Types: Active Dry-Dry and granulated • Rapid Rise Yeast-Dry, granulated and fast acting for a one rise method

  9. Other Leavening • Air-Beat or whipped in • CO2 from Baking Soda with Acid or Baking Powder • Make your own Baking Powder with Baking Soda and Cream of Tartar • Baking Powder is Double Acting: Realeses CO2 when hydrated and more CO2 when baked

  10. Ingredients: Sugar • Feeds the yeast • Adds flavor, texture, and allows bread to brown • Types: Granulated, brown, honey molasses, jams, dried and fresh fruits

  11. Ingredients: Salt • Regulates action of the yeast • Adds flavor • Without salt, dough will be sticky • Bread machine requires more salt than traditional method

  12. Ingredients: Fat • Adds richness, flavor, and tenderness • Types: Butter, shortening, or vegetable oil • Solid fats are more common • Traditional recipes fat is optional • Bread machine fat is required

  13. Ingredients: Eggs • Add flavor, richness, color, and improve structure by binding the ingredients together for a better structure

  14. Other Ingredients • Fruits, nuts, cheese, herbs, and spices • Add flavor and variety • Lengthens rising time

  15. Mixing Methods • Traditional • One-Rise • Mixer • Batter

  16. Traditional Methodfor Mixing Yeast Breads • Dissolve active dry yeast in warm water (105-115°F) • Add remaining liquid (105-115°), sugar, fat, salt and part of the flour • Stir in eggs • Add remaining flour to form stiff dough

  17. One Rise Methodfor Mixing Yeast Doughs • Fast rising yeast. Mix part flour and all dry ingredients • Heat liquids and fat 120-130° F • Add liquids to dry ingredients • Add eggs • Add remaining flour to make soft dough • Knead dough, cover and rest for 10 minutes • Sahpe dough and allow to rise before baking

  18. Mixer Method • Mix yeast with part flour and other dry ingredients • Heat liquid and fat together to 120-130°F • Using an electric mixer add warmer liquid to dry ingredients • Add eggs • Add remaining flour to form soft dough • Knead the dough using the mixer

  19. Batter Method • No kneading required • Uses less flour, thinner than a dough, “batter” • Vigorously stirring rather than kneading develops the gluten • If batter requires two risings, the first is in the bowl • Spread the batter in a pan for the second rising

  20. Advantages of Methods • Mixer Method-Speeds mixing time and shortens kneading time

  21. Preparing Yeast Breads • After Mixing • Kneading-work dough with hands until smooth and elastic • Fermentation-Rise until doubled • Punching down the dough-Release Co2

  22. Shaping-Yeast Dough Shapes

  23. Proofing • Last rising until doubled in size

  24. Baking Yeast Breads • Oven Spring-Sudden rising when encounters oven heat • Bread is Golden Brown • Reaches 200 to 210 degrees in the center for hard breads • 1835 to 190 for

  25. Yeast Bread Doughs • Lean Doughs: Little or no fat • Rich Doughs: Fat and eggs • Sweet Doughs: Sweeteners added for pastries

  26. Brioche • A French bread made from rich dough • Originated in 1404 • Traditional shape with fluted edge

  27. Characteristics of Yeast Bread • Appealing sweet aroma • Delicious taste • Large volume • Smooth rounded top • Golden brown surface • Fine uniform texture • Crumb is tender and elastic

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